Black-Eyed Pea and Bacon Soup
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Black-Eyed Pea and Bacon Soup
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 12 ounces parmesan garlic bacon substitute regular bacon and add 2 tablespoons minced garlic sauteed in the bacon grease
- 10 cups turkey stock substitute chicken or vegetable stock
- 1 pound black-eyed peas dried, soaked for 8 hours and drained
- 4 bay leaf
- 2 teaspoons thyme dried
- 2 cups parsley chopped, fresh
- black pepper to taste, ground
Instructions
- Heat a large pot over medium heat.
- Cut the bacon slices into 1-inch pieces and add to pot, stirring frequently until bacon is crispy.
- Remove the bacon to drain on a paper towel (I usually put a paper bag under the paper towel for extra absorption), and pour off the bacon grease from the pot. (If using minced garlic, reserve about a tablespoon of the grease for sautéing the garlic, for about one minute until light golden brown).
- Add to the pot the stock, black-eyed peas, bay leave, thyme, parsley, pepper and half of the cooked bacon pieces. Bring to a boil and then reduce to a simmer and cover.
- Cook for 1½ to 2 hours, stirring occasionally, or until the peas are tender. If you need to add more liquid as you go, an additional cup or two of stock should do the trick.
- Remove the bay leaves before serving. If you have a hand blender, you might want to give the soup a quick blend before serving, as I did.
- Serve the soup with the reserved bacon and fresh chopped parsley sprinkled on top.
- We also added a dollop of sour cream, just because.
Notes
- You won’t need salt in this recipe because of the bacon
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